Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1–0.4%, w/w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was by Rancimat (110–150 °C). addition promoted capacities but, unfortunately, increased primary secondary related parameters. Moreover, flavoring decreased oils' stability. data showed that unflavored had significantly lower reaction rates (0.055–0.06492 h?1), more negative temperature coefficient (?0.0268°C?1), higher acceleration factor (1.852), greater activation energy (82.7 kJ mol?1) frequency (10.9 × 109 positive enthalpy (79.4 kJmol-1), entropy (?131.8 J mol?1K?1) Gibbs free (129.95–135.23 mol?1), showing oils’ negatively influenced incorporation. Overall, a non-spontaneous, endothermic endergonic nature. Finally, could be satisfactorily classified (principal component linear discriminant analysis) according to level, using quality-antioxidant-stability or datasets. latter less predictive performance, although ensuring full discrimination from oils.